25
Feb
12

recipe: Parmigiano Reggiano-Spinach Puffs

  • 5 tablespoons unsalted butter
  • 4 cups baby spinach leaves (6 ounces)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 3/4 cup milk
  • 3 large eggs, at room temperature
  • 1-1/2 cups (6 ounces) coarsely grated Parmigiano Reggiano

Preheat oven to 400º F. Line 2 baking sheets with parchment paper. In a microwavable bowl, combine spinach and 2 tablespoons water; cover and microwave until thoroughly wilted, about 1-1/2 minutes; cool. Wrap spinach in a towel and with your hands, squeeze until as dry as possible; chop fine. In a small bowl, mix flour, salt and red pepper. In a medium saucepan, bring milk and butter to a boil. Remove from heat and add flour mixture; with a wooden spoon, beat until it thickens and pulls away from the sides, about 1 minute. Add eggs 1 at a time, beating well until incorporated. Stir in spinach and cheese. With a teaspoon, scoop a rounded spoonful of mixture, and with another teaspoon, push it onto a prepared baking sheet. Continue making mounds of the mixture, spaced 1 inch apart. Bake until golden brown, 20 to 25 minutes. Serve warm.  (Puffs can be held at room temperature up to 1 day or frozen; reheat in a 400ºF oven until hot, 3 to 5 minutes.)

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